Food through a more practical lens: Inc. magazine has interviewed the five chefs named the Food and Wine Best New Chefs of 2010 about their business strategies. Answers range from paeans to vertical integration to speeches on the importance of building a corporate culture.
Chef Missy Robbins of A Voce is the lone woman in the bunch, and she gives a feel-good answer about nurturing your team:
“There’s a lot of ego in this business,” she says. “But are you going to be fun to be around for 14 hours a day? It’s one thing to have someone who can execute your food, but another thing to have someone who’s willing to learn to understand you and contribute to what you’re doing. It’s great to have someone who can add some humor in your daily life.”
And here we thought kitchens were shouty.